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Silky chocolate mirror glaze draped over a beautifully decorated cake.

Chocolate Mirror Glaze

A luscious and glossy topping perfect for transforming cakes into elegant masterpieces.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 1 cake
Course: Dessert
Cuisine: International
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake and ganache
  • 1 20cm / 8" cake 20cm / 8" chocolate cake (2 layers) Rich, soft layers provide a moist and flavorful foundation.
  • 2 batches Dark Chocolate Ganache Enhances the overall chocolate experience.
For the mirror glaze
  • 2.5 tbsp cold tap water Keeps the texture of your glaze smooth and fluid.
  • 4 tsp gelatine powder Vital for achieving a glossy finish.
  • 2/3 cup water Combined with cocoa to create the glaze.
  • 2/3 cup cream (pure/regular whipping cream) Enhances glaze's texture.
  • 1 cup cocoa powder (unsweetened, sifted) Gives the glaze its rich chocolate flavor.
  • 1 cup + 2 tbsp white sugar (caster/superfine) Balances the bitterness of dark chocolate.
  • optional Gold dust and gold leaf For elevating the cake's appearance.

Method
 

Chilling and Preparing the Cake
  1. Place the cake layers in the refrigerator for at least 1 hour to chill thoroughly.
  2. Trim the cake to level it and frost it with the dark chocolate ganache.
Blooming the Gelatine
  1. Sprinkle the gelatine powder over 2.5 tablespoons of cold tap water and allow it to sit for about 5 minutes.
Whisking Cocoa and Water
  1. Combine 1 cup of sifted cocoa powder with 2/3 cup of water in a medium saucepan.
  2. Stir until it forms a smooth, lump-free paste.
Adding Cream and Sugar
  1. Add a small splash of cream to the cocoa mixture and stir gently.
  2. Gradually add the remaining cream and sugar, mixing gently.
Bringing the Glaze to a Boil
  1. Heat over medium-high heat, and remove from heat as soon as it comes to a boil.
Dissolving the Gelatine
  1. Add the bloomed gelatine to the hot cocoa mixture, stirring until dissolved.
Straining the Glaze
  1. Strain the glaze into another bowl using a fine mesh strainer.
Checking for Bubbles
  1. Twist the bowl gently to encourage any bubbles to rise to the surface.
Cooling the Glaze
  1. Cover with cling wrap and allow to cool for about 2 hours until it reaches 30°C (86°F).
Second Straining
  1. Strain the glaze once more into a jug right before pouring.
Transferring the Cake
  1. Remove the cake from the refrigerator and transfer it to a rack, with a tray underneath.
Pouring the Mirror Glaze
  1. Pour the glaze in a spiral motion from the center towards the outer edges.
Finishing Touches
  1. Use additional glaze from the tray to cover any bare spots.
  2. Smooth imperfections with a warmed palette knife.
Slicing the Cake
  1. Dip your knife in warm water before making your first slice.
  2. Clean the knife and re-dip in warm water for neat slicing.

Notes

Ensure your cake is perfectly frosted before applying the glaze for a smoother finish. Store in an airtight container for up to 3 days in the refrigerator.